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RIPENING AT LOW TEMPERATURE AND CHEESE QUALITY.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : SLANOVEC T.

Type of article: Periodical article

Summary

GOUDA, TRAPPISTE, EDAM AND POSAVEC CHEESES WERE COOLED IMMEDIATELY AFTER SALTING, OR AFTER 2 OR 4 WEEK RIPENING. EFFECTS OF THESE PROCESSES ON THE ORGANOLEPTIC PROPERTIES OF CHEESE. (Bull. bibliogr. CDIUPA, FR., 16, N. 10, 1982/10, 89, 172324.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1983-2258
  • Languages: Serbo-croatian
  • Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 153-167; 9 tabl.; 15 ref.
  • Publication date: 1981

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